This time of year is so fun to cook for because really anything is game.
One day might have a bit of a nip in the air and you MUST have pasta or a nice roast and the next will be so hot that the thought of heating up the kitchen is just unheard of.
A salad that is a whole meal is just perfect for just about anyday though. Protein, herbs, veg, and carbs all in one neat package.
I made this the other day for my kiddo’s teachers. I was asked to bring a salad which sounds really simple BUT:
1) I wanted it to be different and a bit fun.
2) It had to be made the night before and hold-up until lunch.
3) It needed to be nut-free.
4) It needed to be made in between swimming lessons, homework, dinner, getting ready to camp that weekend and planting the garden.
That’s a lot to ask of a salad.
I thought of classic caprese on a platter but I live in an Italian neighbourhood and the majority of my kiddo’s teachers are Italian. I don’t know if I really want to play pesto wars with everyone comparing me to their Nonnas’-that’s a bit of a tough order on a Thursday.
So…into a vintage fridge container went; basil, tomatoes, garlic, oregano, chili, boccaccini…
chopped kale and orzo. Finally, everything was doused with really good quality olive oil and some lush red wine vinegar.
A toss, a taste and dinner is served.
- ⅓ cup of each olive oil and red wine vinegar
- 1 T oregano (fresh or squeezy)
- ¼ cup chopped parsley
- ½ cup chopped (large, rough chop) basil
- 1 cup boccaccini (mini ones-halved)
- 2 cups each chopped kale, halved tomatoes and cooked orzo
- 2 garlic cloves (mashed)
- pinch crushed chili
- salt to taste
- Mix all ingredients together and correct for salt. I start with ½ tsp and go from there.